Mushroom Parmesan Salad Over Spinach

Recipe Ingredients

2 cups	292g / 10oz	Diced Italian or French bread
		Nonstick cooking spray
1/2 teaspoon	2.5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
1 lb	454g / 16oz	Fresh mushrooms - cleaned, sliced thin
1 cup	62g / 2.2oz	Diced ripe tomatoes
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Extra-virgin olive oil
8		Fresh basil leaves - minced
4 cups	160g / 5.6oz	Well-washed spinach leaves
1/4 cup	36g / 1.3oz	Grated Parmesan cheese (preferably
		Parmigiano-Reggiano)

Recipe Instructions

Preheat oven to 350 degrees. Place diced bread on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake 6 to 8 minutes or until lightly browned.

Place toasted bread cubes in a nonreactive bowl. Add mushrooms, tomatoes, lemon juice, vinegar, oil and basil. Let marinate for 20 minutes.

Place spinach leaves on a plate. Top with mushroom mixture; sprinkle with Parmesan. Serve immediately.

Yield: 4 servings.

Tofu variation: Substitute 3/4 pound diced firm tofu instead of bread. Coat tofu with cooking spray, sprinkle with salt and pepper and bake 15 minutes or until golden brown. Proceeding as described above.

Source:
St. Louis Post-Dispatch - 11-02-1998 - By Steve Petusevsky

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